Go Back
Mini Gluten Free Chocolate Earl Grey Tarts | Bakes & Blunders
Print

Mini Gluten Free Chocolate Earl Grey Tarts

This gluten free dessert is delicious and easy to make! Tea infused milk adds so much flavor.
Course Dessert
Cuisine American
Keyword almond, Chocolate, Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 mini tarts
Calories 348kcal

Ingredients

Crust

  • 1.75 oz almond flour
  • 2.25 oz gluten free flour (King Arthur Measure for Measure)
  • 1 tsp cornstarch
  • 1.5 oz dark cocoa powder
  • 1.75 oz sugar
  • 1/8 tsp kosher salt
  • 5 Tbsps unsalted butter cold and diced (2.5 oz)
  • 1 tsp vanilla

Filling

  • 8 fl oz heavy cream
  • 2 Tbsps honey
  • Pinch of salt
  • 4 bags Earl Grey Tea
  • 4 oz semi- sweet chocolate chopped
  • 1 egg

Instructions

Crust

  • Sift the almond flour, gluten free flour, cornstarch, cocoa powder, sugar, and salt into the bowl of a stand mixer. Mix on low until combined.
  • Add the vanilla and cold, cubed butter. Mix on medium- low until the mixture begins to clump, about 3- 5 minutes. It will still be very dry, but clumps together when you squeeze it.
  • Press the crumb mixture into the tart pans. For me, this was about 48 g or 1.7 oz in each pan. Focus on building up the sides of the crust first. Pack the crust in firmly. Place in the freezer to chill until firm. About 20- 30 minutes.
  • Preheat the oven to 350°F while the tarts chill. Place the pans on a baking sheet lined with a silicone baking mat and bake for 15 minutes.

Filling

  • While the crust bakes, place cream, honey, and salt in a saucepan over medium/ med- low heat until steaming, but not bubbling.
  • Remove from heat and add the tea bags. Make sure they are fully submerged and let them steep for 10 minutes. Gently squeeze excess milk out of the bags and discard. Heat the cream mixture back to steaming hot.
  • Place the chocolate in a small heat proof bowl. Add the hot cream and let the mixture sit for a minute. Stir until smooth. Whisk in the egg.
  • Carefully pour or spoon the filling into the tart pans. Bake until the edges are set, but the middle has a slight jiggle. About 12- 15 minutes.
  • Let the tarts cool to room temperature then chill in the fridge for an hour. For extra pizzazz, top with whipped cream and sea salt and enjoy!